Recipe of Sugar-free chocolate ice cream

Ingredients

• 4 medium frozen bananas
• 3 tablespoons fat-free pure cocoa (or to taste)
• Optional topping (to choose or combined)
• 1 ounce of 70% chocolate, chopped or melted
• 1 tablespoon peanut peeled and crushed into pieces.

Directions

1. 1

   NOTE: The naturally occurring sugars in fruit are not bad. The digestive and metabolic impact of fructose in fruit is not at all comparable to that industrially added to countless products. That said, you can eat bananas anytime without fear, as these aren't the sugars you're worried about.

2. 2

   The most important thing is to freeze skinless bananas beforehand. Whether you cut them or not is irrelevant to the Thermomix, and if you use a mixer it's no problem as long as it's powerful. The only thing it affects is the speed with which it is shredded but even throwing them whole takes very little time. If you are not sure how much cocoa to add, my recommendation for modulating the flavor is that you try first by adding just one tablespoon and mash. It's easier to put more out than to take it away.

3. 3

   At power 5-9 it grinds in 10-15 second spurts. It's normal for it to climb up the walls of the glass at first, so use a tab or spoon to lower the mixture so that everything can be crushed well. Taste test and correct the cocoa concentration to your liking (I loved it with the third dessert spoon so I stopped). The less time it takes to mix all the ingredients and adjust the cocoa, the better to prevent it from melting too much.

4. 4

   You can keep it in a freezer-safe container and take it out of the freezer 3 minutes before serving so that it's not too clogged (although sometimes I get impatient).

5. 5

   It's also helpful to use a spoon in a glass of hot water to help you scoop out the ice cream.

6. 6

   You can serve it with an ounce of chopped 70% chocolate to find different textures between the creaminess of the ice cream and the crunchiness of the chips.